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About the Dish

12 ounces Trout Fillet
1/2 teaspoon PeachDish Salt
3/4 cup Wheat Berries
6 ounces Sungold Tomatoes
1 small Cucumber
1 small Shallot
4 sprigs Cilantro
1 small Lemon
3 sprigs Parsley
1 1/2 ounces Feta Cheese
Per Serving
Calories 553
Total Fat 23 g
Saturated Fat 6 g
Trans Fat 0 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 12 g
Cholesterol 65 mg
Sodium 728 mg
Total Carbohydrates 60 g
Dietary Fiber 11 g
Sugar 6 g
Protein 30 g
Chef Terry Koval


Season the trout filets on both sides with a total 1/4 teaspoon PeachDish Salt. Set aside at room temperature.
In a medium saucepan combine wheat berries, 3 cups water and 1 teaspoon kosher salt, and place over high heat. Bring to a boil, then reduce to a simmer. Cook until wheat berries are bouncy and chewy but not tough, about 30 minutes. While the wheat berries are cooking, prepare your mise en place: Cut tomatoes in quarters through the stem end. Remove cucumber stem, then halve lengthwise; slice thinly crosswise. Peel and thinly slice shallot. Pick cilantro leaves. Zest and juice the lime. Pick and roughly chop parsley leaves.
In a mixing bowl combine tomatoes, cucumber, shallot, cilantro, lime zest and lime juice. Add 1 tablespoon olive oil and 1/4 teaspoon PeachDish Salt. Stir gently to combine. Taste and adjust seasoning as desired with PeachDish Salt.
Drain wheat berries, and toss with remaining 1 tablespoon olive oil and chopped parsley. Taste and adjust seasoning as desired.
Heat a sauté pan over medium-high heat; add cooking oil. When the oil begins to lightly smoke add the fish, skin side down. Cook without turning or moving until the fish is cooked most of the way through and well colored and crisp on the skin side, 3-4 minutes. Flip, and cook briefly on the flesh side to finish, about 30 seconds more. Remove fish from pan.
Serve fish over wheat berries. Top with tomato-cucumber salad and feta. Enjoy!